Active time: 15 min Start to finish: 25 min

　　

Ingredients

Makes 4 servings

　　1 lb firm-ripe nectarines, cut into 1-inch pieces

　　1 large tomato, coarsely chopped

　　1 small garlic clove, chopped

　　1/4 cup cider vinegar

　　3 tablespoons packed light brown sugar

　　1 teaspoon curry powder (preferably Madras)

　　1/4 teaspoon salt

　　4 skinless boneless chicken breast halves (1 1/2 lb total)

　　1 tablespoon vegetable oil

　　Garnish: fresh cilantro sprigs

　　

Step 1

Prepare grill for cooking.

　　

Step 2

Simmer nectarines, tomato, garlic, vinegar, brown sugar, curry powder, and salt, uncovered, in a 2-quart heavy saucepan, stirring occasionally, until slightly thickened but still saucy, about 20 minutes.

　　

Step 3

While chutney is cooking, sandwich chicken between sheets of plastic wrap and pound with flat side of a meat pounder or with a rolling pin until 1/4inch thick. Pat chicken dry and brush tops with oil, then season with salt and pepper.

　　

Step 4

When the fire is hot (you can hold your hand 5 inches above rack 1 to 2 seconds), place chicken, oiled sides down, on lightly oiled grill rack and grill 1 minute. Brush tops with oil and season with salt and pepper, then turn chicken over and grill until just cooked through, 1 to 2 minutes more.

　　

Step 5

Serve chicken with nectarine chutney.

　　Cooks' note:

　　• You can cook chicken in batches in a hot well-seasoned ridged grill pan, turning once, 2 to 3 minutes total.